Description
These Crispy Crab Cakes offer a delightful combination of tender crab meat, savory spices, and crunchy panko coating, perfectly fried to a golden brown. Paired with a tangy homemade lemon aioli, they make an excellent appetizer or main dish with vibrant flavors and a satisfying texture.
Ingredients
Scale
Crab Cakes
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 egg (lightly beaten)
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1 lb. lump crab meat
- 1/2 cup shredded mozzarella cheese
- 3 cloves garlic (minced)
- 2 tablespoons finely chopped green onions
- 2 cups panko bread crumbs (divided)
- 1/4 teaspoon salt and pepper
- Vegetable oil (for frying, about 1 inch depth)
Lemon Aioli
- 1/4 cup mayonnaise
- 1/4 cup full fat Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped green onions
- 1 tablespoon finely chopped fresh dill
Instructions
- Prepare the Bread Crumbs: Add 1 cup of panko bread crumbs to a shallow bowl and set aside for coating the crab cakes later.
- Mix Wet Ingredients: In a large bowl, combine sour cream, 2 tablespoons mayonnaise, lightly beaten egg, Old Bay seasoning, and 1 tablespoon lemon juice. Stir thoroughly until smooth and fully mixed.
- Add Crab and Seasonings: Gently fold in the lump crab meat, shredded mozzarella, minced garlic, the remaining 1 cup of panko bread crumbs, and chopped green onions. Season with salt and pepper to taste and mix carefully to combine without breaking up the crab too much.
- Form Patties: Using a spoon or ice cream scoop, portion the mixture into balls. Then, flatten each ball with your palms to about 1 inch thickness, forming patties.
- Coat Patties: Roll each patty in the reserved 1 cup of panko bread crumbs in the shallow bowl, pressing gently so the crumbs adhere well to the surface.
- Freeze: Arrange the coated patties on a parchment-lined cutting board and freeze for about 30 minutes until firm. This helps maintain their shape during frying.
- Heat Oil: In a large, deep skillet, pour about 1 inch of vegetable or canola oil and heat over high heat until hot but not smoking.
- Fry Crab Cakes: Carefully add crab cakes in batches to avoid overcrowding the pan. Fry each side for 2 to 3 minutes or until golden brown and crispy. Handle gently when flipping and transferring to avoid breaking. Drain excess oil on a paper towel-lined plate.
- Prepare Lemon Aioli: In a small bowl, combine 1/4 cup mayonnaise, 1/4 cup full fat Greek yogurt, 1 tablespoon lemon juice, chopped green onions, and chopped dill. Stir until fully blended and smooth.
- Serve: Plate the crispy crab cakes, serving them with lemon wedges and the fresh lemon aioli for dipping to enhance their flavor.
Notes
- Freezing the crab cakes before frying helps maintain their shape and prevents breaking.
- Use lump crab meat for best texture and flavor, avoiding canned crab meat.
- Be gentle when mixing to keep the crab meat intact for a tender bite.
- You can make the lemon aioli ahead and refrigerate for up to 24 hours.
- Ensure the oil is hot enough before frying to achieve a crisp crust without absorbing too much oil.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: Crab Cakes, Fried Crab Cakes, Seafood Appetizer, Lemon Aioli, Crispy Crab Cakes
